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This historic chili was developed over a hundred years ago by Dr. Fabian Garcia. This chili was selected by Dr. Garcia to have a milder, fresher, flavor than most chilis, with thick meaty walls, and large peppers up to 8" long. This is a very popular chili in southwestern cuisine and you will see it roasted, fresh, dried, and canned. It is most often used when it is dark green, but it will become hotter and turn bright red as it matures. More Info »

A beautiful miniature watermelon that weighs around 3 lbs. It's easy to tell when they are ripe, as the rind turns a lovely golden yellow when ready for harvest, a very beautiful contrast with the salmon-pink colored flesh. The taste is sweet and refreshing. Very early, matures in just 70 days. More Info »

Heirloom. Collards tolerate more heat and frost than any other member of the cabbage family. Champion collards are a trusty, widely adapted variety. The dark green leaves a have a delicious cabbage flavor. This is a great variety for over-wintering and holds up to two weeks longer than many other collards. The leaves have a More Info »

The West ladies - Jasmine, CeCe, Vicki, and Hannah - teach a wide range of skills offered in God's creation in this unique outdoors collection. These three exciting DVDs — The Art of Bread Making, Cooking and Dairy Delights — are sure to provide helpful instructional. The fun-filled programs include homemaking skills presented in an educational and entertaining three DVD set. More Info »

This is a fine mid-season variety with a rich, dark-red interior and uniform 3" shape. An early variety, Detroit Dark Red beets store well and are also good for canning and freezing. The dark-green leaves, striped with red, are wonderful braised or in salads. More Info »